Farro might be the most underrated grain. We all know rice, quinoa has made a name for itself, oats are a staple, but farro is a real winner that deserves it’s time to shine!
For some reason, I think farro just screams fall. It might be the color- that deep golden brown- but its hearty texture also makes it perfect for the season that transitions us to cooler temps and lots of coziness.
If you’ve never cooked farro before, don’t worry! It’s simple to prepare and uses the same cooking method as most grains. All you have to do is boil the dry grains in the proper amount of water, and then cover it once boiling, reduce it to a simmer, and let it finish cooking.
I find that sometimes there is a bit of excess liquid once the farro is done cooking, but you can easily boil that off by letting the pot continue to simmer uncovered. If you’re in a hurry, as I often am, just serve the farro with a slotted spoon! The good thing about heartier grains is they won’t slip through the slots.
Try this out for a simple dinner and comment with your thoughts!
Roasted Veggie Farro Bowl
Ingredients
- 1 head broccoli
- 1 head cauliflower
- 1 pound carrots
- 2 Tbsp olive oil
- 2 tsp garlic powder
- 1 tsp sage
- 1 tsp salt
- 1 cup farro
- 1 package Applegate chicken and apple sausage I love this kind, but use your favorite sausage!
Instructions
- preheat the oven to 400 degrees F
- chop the broccoli and cauliflower into equal sized pieces
- peel the carrots and chop them into pieces equal in size with the broccoli and cauliflower
- mix all vegetables on a baking sheet
- drizzle olive oil over vegetables and season with salt, garlic powder, and sage and mix well
- place vegetables in the oven and cook for 15 mins, then stir the veggies on the pan and check for tenderness, roast for another 10 minutes or until desired texture is reached
- add one cup of farro and 2 cups of water to a small to medium saucepan on the stove over high heat
- once boiling, cover the farro and let it simmer for 20 minutes or until tender
- while the farro is cooking, slice the chicken sausage and brown it in a large skillet with olive oil over medium low heat
- serve chicken sausage and veggies over farro – optional, add a sprinkle of cheese too!
